Pindi Chole and Bhatura
Indian
This is a mouth watering dish from Punjab. It's a unique dish that's full of flavor and along with Bhatura bread.
Ingredients
- 250 grams white chickpeas soaked in water overnight
- 10 Indian tea bags
- 4 black cardamom
- 4 tablespoons home made chole masala
- 1 teaspoon red chilli powder
- 1 tablespoon dried fenugreek leaves (kasuri methi)
- 1 tablespoon carrom seeds (ajwain)
- 1 tablespoon cumin seeds
- 1 inch ginger sliced
- 2 serrano green chilies slit
- 2 tablespoon mustard oil
- salt to taste
- 1/2 cup ghee
- 1 teaspoon red chilli powder
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon roasted cumin powder
- 1 pinch cinnamon powder
- 1/2 teaspoon black pepper powder
- 2 teaspoons pomegranate powder (anardana powder)
- 2 teaspoons dried fenugreek powder (kasuri methi powder)
- 1/2 teaspoon dried mango powder (amchur powder)
- 3 hands full all purpose flour
- 2 tablespoons mustard oil
- salt to taste
- 1 pinch sugar
- oil to fry
Instructions
Add the overnight soaked chickpeas along with water to a pressure cooker. Add more water to the pressure cooker until the water is about 1/2 inch above the chickpeas.
Add salt, black cardamom, mustard oil and mix well. Add the tea bags and pressure cook for 4 whistles on high and 1 whistle on low flame. If using instapot - pressure cook for 20 minutes and 10 - 15 minutes natural pressure release
Strain the cooked chickpeas to a pot and discard the tea bags and any black cardamom. Save the strained water from the cooker.
To the chickpeas, add home made chole masala and mix well.
Spread the dried fenugreek leaves. To the center of the pot, add cumin seeds, carrom seeds, ginger, green chilies, red chilli powder. Add little bit of the strained water to the side of the pot.
Heat ghee is a separate pan and once hot, pour this to the center of the pot. This should cook the ingredients at the center of the pot.
Heat the pot with a medium flame and gently mix the ingredients. Heat for 3 - 4 minutes and turn off the flame. Keep this aside.
In a large bowl, add all purpose flour, mustard oil, salt, sugar and mix well.
Add enough water (little by little) and knead the dough until its of medium texture and consistency (not too tight or loose). Cover the bowl with a cloth and leave it for 1 hour.
Using some oil, make small balls of the dough (palm size). Flatten the ball using hand to a round shape and deep fry them in hot oil. Bhatura is done.
Serve the hot Bhatura with the Pindi Chole.